vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From Twentieth century home cook book, 1905
Serves 8
Ensure thorough mixing.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
525Calories
3 gProtein
34 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein3.2 g
Carbohydrates34 g
Fiber0.1 g
Sugars29 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol123 mg
Sodium36 mg
Potassium159 mg
Calcium101 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A7.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline4.1 mg
Caffeine0.3 mg
Water90 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 116. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM. To two heaping tablespoons of best grated chocolate add one quart of thick cream, one cupful of sugar; mix the chocolate into a thin paste, using about three-fourths cup of milk
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